Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta
Ingredients
- 1 small ciabatta or 1/2 large ciabatta, halved lengthwise
- 2 tablespoons olive oil
- Kosher salt and black pepper
- 8 jalapenos
- Canola oil
- Kosher salt and freshly ground black pepper
- 1 1/4 cups tightly packed fresh flat-leaf parsley leaves
- 1/4 cup grated Parmesan
- 3 tablespoons pine nuts
- 1 clove garlic, chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons olive oil
- One 6-ounce piece sopressata, cut into small dice
- 1 small red onion, finely diced
- 9 large eggs
- 6 ounces provolone, cut into small dice, room temperature
- Parsley leaves, for garnish
Instructions
Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta serves 8 original recipe by Food Network.
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